First, as some of you may know our blog was nominated for Savuer Best Food Blogs of 2013 in the category of Best Cooking Blog. What an unexpected and great surprise for us. There are tons of categories and a lot of great people nominated. :)
I went through this strange phase in college where for a long period of time, longer than I am willing to admit, I ate candied carrots, and nothing else… Except Dr. Pepper. I had a poor diet, but for some reason I was really really into candied carrots. After candied carrots, it was sliced tomatoes with salt. It was one of those weird phases in my life where I think I was subconsciously trying to see if one could survive on nothing but carrots and Dr. Pepper. The answer is that you can, but your skin will probably turn a weird color. That is what happened when I OD’ed on carrots. Anyway, so obviously being a big fan of carrots I love this dish. So this great little simple dish is the perfect side for nearly anything, and it’s so pretty!
♥ Teri
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Balsamic Grilled Baby Carrots
INGREDIENTS
- 20 baby carrots, cleaned peeled and cut in half, lengthwise
- 3 sprigs thyme
- 2 tablespoons extra virgin olive oil
- ¼ cup (½ stick) unsalted butter, melted
- 3 tablespoons balsamic vinegar
- ½ teaspoon light brown sugar
- ½ lemon, zested
- ½ orange, zested
- salt and pepper to taste
INSTRUCTIONS
- Preheat grill or grill pan to medium-high.
- Place carrots and thyme in a mixing bowl and toss together with oil until all carrots are well coated. Season with salt and pepper.
- In a small mixing bowl combine the remaining ingredients and whisk together until fully incorporated and sugar is mostly dissolved.
- Once grill is hot, spread carrots onto grill or grill pan, in a single layer, and grill for 4 to 5 minutes.
- Brush with balsamic butter and flip. Grill for an additional 3 to 4 minutes, brushing carrots with the glaze every 2 minutes.
- Once carrots have softened brush with butter mixture and season with salt and pepper.
- Drizzle with any remaining balsamic butter, top with citrus zest and adjust seasonings. Serve.
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I am frequent visitor of your site..thanks for sharing..
These carrots look amazing! I’m making these for the hubby tonight, or sure :)
What I love about this recipe is the simplicity and the fact that all of the ingredients are, for the most part, staples in the kitchen. I can pick up some baby carrots at the farmer’s market and make them right away. I am thinking this might be great with brussel sprouts too. I went through a similar phase in high school except with sweet potatoes…..must be something with orange, slightly sweet veggies that make us think we can actually survive on them!
woo-hoo! just got carrots in my csa delicery and now i’m inspired to do something besides put them in cake:)
Love all the different shades of yellow and orange!
PS CONGRATS :.)
These are so cool and I’ve done the same with rainbow carrots, awesome colors and congrats on the nomination:)
Congratulations! I just voted for you too.
Simple and delish!
Congrats! Roasted carrots for life! Love that you were nominated, you ladies rock : )
These look so good.. I don’t blame you for being addicted to carrots.
Looks delicious – will definitely have to try this dish! X
Congrats! I saw it over the weekend and voted for you! You totally deserve it!!! :)
This looks so tasty and healthy. This is a must try!
This is one of my fav way to enjoy spring carrots!
Aren’t colorful carrots wonderful? I just did roasted carrots in a honey sauce on my blog –
Que rico y sano!!!
Love this simple dish! And those carrots are super bright and spring-y!
Congrats on the nomination!
Isn’t it funny to think back on the weird comfort foods we liked in college? There was a period of time I think I consumed only caprese and egg salad… not quite as healthy as candied carrots or sliced tomatoes.
I’ve got an absurd amount of purple and orange carrots, definitely going to try this out soon!
roasted Orange and carrots are my favorite way to cook. I have been on the carrot addict train too, my hands and feet turned orange! not nice, but these are fantastic when you serve them on sourdough bread too.
Great recipe! Thanks for sharing!